Blackberry Apple Pie

If you were to come over to my place right this very minute and open up my freezer, you'd find a whole lot of frozen berries in there. It seems to be a sort of ritual I have, where every summer I buy or pick berries here and there, and the remainder of what wasn't eaten in a couple of days is instantly placed into the freezer, so they won't go to waste. I love doing this because then I get to eat them all year long and they're perfectly ripe and sweet and a reminder of summer when it's long gone.

This little habit of mine was formed greatly in part because of my grandmother. She used to have the grand kids over in the summer when we were out of school, so we could help her berry pick. We had our secret spots and we'd come back with or bellies full of berries and our fingers and cheeks stained a deep purple/red color. Then she'd either bake up a berry pie or we'd top them over our vanilla ice cream.

Even though there are still plenty of fresh blackberries right now, the ones I used for this pie were frozen. I picked them right before leaving for the weekend and since they were so delicate and fresh I new they would be moldy by the time I returned if I left them unfrozen. The apples are the first I've seen at the market, a sure sign that fall is just around the corner, so I tossed them in with the blackberries, lemon, and a bit of sweetness from the brown sugar. I've made this same pie before, but closer to November and used orange zest and juice with equally amazing results. I opted for lemon this time because it just feels more summer time to me than orange.

I used an all whole wheat pasty flour for this and the results were a success. I love how homey and earthy the whole wheat flour mingles with the blackberries and apples. It feels like something my grandma would have made. But if you have a favorite pie crust please feel free to use it.

I know pie making can be intimidating, mostly because of the crust. I tried to give clear instructions below as well as images above that clearly show the dough in each stage. Don't worry if the dough cracks or comes apart as you're rolling it out, it happens, I know it did to me. Just patch it back up and keep on going, once it's filled and baked nobody will even notice; they'll be to busy eating and asking for a second slice.

Blackberry Apple Pie
serves 8-10

for pie crust
2 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon cane sugar
8 tablespoons very cold unsalted butter, cubed
6-8 tablespoons ice cold water

for the filling
2-3 apples (depending on size) peeled, cored and sliced into 1/4-inch thick slices
2 1/2 cups fresh or frozen unthawed blackberries
1/3 cup brown sugar
zest of one lemon
juice of half a lemon
1 egg beaten
cinnamon and sugar for dusting

Place the flour, salt, and sugar into the bowl of a food processor. Pulse a few times just to incorporate. Add the cubed butter and pulse until the dough starts forming pea sized bits. Add 6 tablespoons of ice water and process just until the dough starts coming together, it's really important not to over work the dough. If it seems dry, add a tablespoon more water until you're satisfied. Dump the still slightly crumbly dough onto a clean surface and gather it all up into a ball. Divide the ball in two equal pieces, wrap in plastic and set in the fridge for at least 1 hour. Dough can also be made ahead of time and refrigerated for two days or frozen for a month (defrost in fridge overnight if you had it in the freezer).

Place the apples, blackberries, sugar, lemon juice, and zest into a bowl and let sit while rolling out the pie crust.

Preheat the oven to 375˚F. Have a 9-inch pie dish ready.

Roll out each of the disks of dough, one at a time, on a lightly floured surface. Roll each to about a 12-inch circle. Place the first circle into the pie dish, making sure it fits into the edges, leaving the extra to hang over. Pour in the apple and berry mixture, then cover with the second circle of dough. Trim around the edge so the over hang is only about 1/2 an inch over. I like to roll this edge up as I press it together, then I crimp the edge for a good seal.

Brush the top with the egg yolk and sprinkle with cinnamon and sugar. Cut 5 or 6 slits into the top of the dough, so you have some steam vents.

Place the pie in the oven and bake for 50-55 minutes or until the crust is golden brown. If your pie is browning to fast, cover it with a piece of foil. Allow the pie to cool for at least 2 hours before slicing and serving.

Brown Butter Zucchini Cornbread

This was suppose to be the year of zucchini for me. It's my first time growing it in my little garden because I never had enough space for it and, to be honest, I was always a little nervous about it. Nervous because people are always exclaiming how they can't keep up with it, while handing you a bag full of the dark green monsters that are bigger than my calves. I kept thinking "how much do I really like zucchini?"

In early Spring when my little seeds had just been planted, I started searching for a stock pile of recipes that would get me through the onslaught that waited for me, come July and August. I was going to be prepared. Then my plants got off to a slow start.

Our house is nestled in a valley with the Puget Sound in front. This means we always have cool marine air around and keeps average temps below what's going on up the hill. Besides that, the weather also took forever to get sunny and warm this year. After all the waiting they finally started to grow. And grow... until I started seeing little tiny zucchini's forming. Then one shriveled up and died, leaving me to realize the bees were not coming around to pollinate. So every morning I painstakingly checked for new open flowers with fruit and pollinated them myself.

Things were going smoothly and one night I decided that the next morning I would pick my first zucchini and we'd eat it that day. Can I just say I was really excited about this! Next morning I woke up and (no-joke) the first thing I did was look outside to see my zucchini. But it wasn't there! Neither was all my big beautiful Russian kale, the little baby zucchini's, and a few squash blossoms. The neighborhood deer got to it first. I was seriously disappointed. We built up a higher and better fence hoping to keep them away from the rest of my greens and veggies and I'm happy to report that I will be picking at least 2 zucchini's within a week or so.

Even though I've still yet to collect a zucchini from my own garden, I still seem to have had a never ending supply of them this year. But you know what the funny thing is about zucchini; it's the vegetable that just keeps on giving. I have received numerous amounts this year from friends and family, while picking up a few hear and there at the market, and out of the 4 loaves of zucchini bread, bowls of zucchini salads, zucchini fritters, and this zucchini cornbread made now 3 times, most of them were either given or shared at some potluck gathering. Which is exactly one good reason to love zucchini.

Brown Butter Zucchini Cornbread
Adapted from Bon Appétit
makes 1 loaf

1/2 cup (1stick) unsalted butter
2 eggs, lightly beaten
1/2 cup almond milk mixed with one teaspoon apple cider vinegar, or buttermilk
1 large zucchini, about 2 cups shredded
1 1/2 cups whole wheat pastry flour
1/4 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup medium ground cornmeal

Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan. 

Melt the butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk (or almond milk mixture). 

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish (I forgot this part!). Coarsely grate remaining zucchini and add to bowl with butter mixture. Stir until well blended. 

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture to the dry, folding in just to blend (mixture will be very thick). 

Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer. (Again I forgot to do this, but it does look very pretty)

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Store airtight at room temperature.

Meatless Mondays with Martha Stewart: Tomato and White Bean Toasts

Keeping it simple and no-cook for this weeks meatless Monday post. A much needed recipe for many of you who are experiencing a long Summer heat wave. Creamy white bean and basil spread thickly onto a toasted crusty whole wheat toast and topped with fresh tomato, red onion, and a little more basil. I've topped it with raw patty pan and Summer squash with equally delicious results. Find the recipe over at Whole Living.

Quinoa & Tomato Stuffed Eggplant

Eggplant is one of those veggies that people either love or they very much dislike. Even though much of my cooking is very fondly linked to the things I ate growing up, eggplant, among a few other things, was not one to ever grace our table.

I didn't have my first taste of this mysterious deep purple globe until I was in high school. A friends mom happened to make a veggie lasagna that contained bits of eggplant between layers of melted cheese, noodles, and tomato sauce. It may have just been my lucky night; it wasn't often that a veggie option on such a grand scale was around. I surely went in for seconds and loved every bite of the eggplant.

Years later, after enjoying sandwiches, pastas, dips, and many other dishes containing eggplant, I still love it. If you are someone who does not like eggplant, I can understand. It's usually hard to find it prepared correctly and it's terrible especially when out of season. Do yourself a favor and pick up some eggplant from a nearby farmer and you'll already be a step closer to actually enjoying this vegetable.

These little stuffed eggplants are quite filling and full of nutritional value. Eggplant has a particular spongy texture when uncooked, but quickly absorbs what you cook it with. In this case, lots of herbs and sweet cherry tomatoes. For a quicker meal, skip the halving and scooping and dice up the whole eggplant. Saute everything as noted below and serve. The presentation won't be as pretty, but the same great flavor will be there.

Quinoa & Tomato Stuffed Eggplant
serves 3-4

1 cup cooked quinoa or 1/3 cup dry plus 1 cup water
1 1/2 lb eggplant
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cherry tomatoes, quartered
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon dried chile flakes
10-12 Kalamata olives, quartered
salt and pepper to taste
Parmesan or mozzarella to serve, optional

Preheat oven to 375˚F.

If you don't have any left over quinoa around, rinse 1/3 cup dried, place in a small saucepan and cover with 1 cup water. Bring to a boil, reduce heat and simmer, covered for about 15 minutes or until tender. Set aside.

Cut each eggplant in half (for the little round guys I cut the tops off). Carefully run a knife about a 1/4-inch in from the edge, taking care not to pierce through the skin. Scoop out the flesh with the knife and/or a spoon. Set the halved eggplant in a baking dish and dice what you removed into bite sized pieces.

Heat a pan over medium heat add the olive oil. Toss in the onion and cook until softened and beginning to brown. Add the garlic and diced eggplant, cook until the eggplant begins to soften, about 3-5 minutes. Add in the tomatoes, herbs, and chili flakes and season with a big pinch of salt and pepper. Continue to cook until the tomatoes are nice and soft, another 5 minutes. Remove from heat, stir in the cooked quinoa and kalamata olives, taste and add more salt if needed.

Lightly brush the insides of the eggplant with a little olive oil and a very small pinch of salt. Then carefully fill the eggplant halves, pressing lightly into each one and mounding the filling high. I was able to get all but about 1/2 a cup into mine. Cover with foil and bake for 30 minutes. Remove foil and baking for another 15minutes. If using cheese this would be the time to add it if you want it nice and melty. Serve warm.

Brooklyn Blackout Cake

So you may remember a recent post where I mentioned I don't really have a thing for cake. At least not rich over the top cakes like this one (I do love a good Bundt cake). This has not changed, but when you turn to your husband on a late July afternoon and ask "So, what kind of cake do you want for your birthday this year?" And his answer is "Chocolate. Pure chocolate everything". Well, that's when you pull out all the stops.

Last year I think we were both a little caked out from our wedding, so we opted to forgo a traditional birthday cake for a raw chocolate raspberry tart. It was an amazing treat and one I should make again soon, maybe with blackberries this year.

For the most part the recipes I post here are the ones we eat everyday, our diet is naturally full of healthy, homemade meals. But sugar and butter filled cakes like this one do come around once in awhile for a special occasion. We shared most of this cake with a handful of good friends and the rest was eaten by us at home. I enjoyed my fare share, but honestly it's the pudding-like filling that I couldn't get enough of. So here's to my husband, wishing you a very happy (chocolate-filled) birthday and many more to come. Love -J

I've only made a few slight changes to the original recipe, but the cake came out super moist and the filling nice and creamy. I'm not a huge frosting person, but everyone seemed to love it. I personally think the cake is best served at room temperature, but on a nice hot day in August anything slightly chilled is probably welcome. This cake involves a few steps, but if you've made a layer cake before you can make this one too. I made the cake and pudding the night before, allowing them both to cool and chill thoroughly before assembling. You can make the cake all in one day, but I think it helps and is easier to make it in two.

Brooklyn Blackout Cake
adapted from The Cake Book
serves 10-12

cake
3/4 cups unbleached all-purpose flour
3/4 cups whole wheat pastry flour
1 cup natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups cane sugar
2 eggs
1 egg yolk
1 cup buttermilk (I used 1 teaspoon apple cider vinegar mixed with a scant 1 cup almond milk)
1/2 cup (1stick) unsalted butter, melted
2 teaspoons pure vanilla extract
1 cup boiling water or hot brewed coffee

Position a rack in the center of oven and preheat to 350˚F. Grease the bottom and sides of 2 9-inch round cake pans. I highly suggest place a round piece of greased parchment in the bottom as well. Then dust with flour and shake our excess.

Sift together flours, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Add the sugar and using the paddle attachment, mix at low speed until blended.

In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. At low speed, add the wet mixture to the dry ingredients in a steady stream. Scrape down the sides, then beat at medium speed for about 1 minute or until everything is well blended. Remove bowl from mixer and stir the batter up from the bottom a few times to thoroughly incorporate. Pour the batter into the prepared pans, dividing evenly and make sure the tops are smooth by gently tapping on the counter a couple times.

Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire rack, then invert and allow to cool completely.


filling
4 egg yolks
2/3 cup cane sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup heavy cream
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract


Rinse the mixing bowl that you made the cake batter in. Using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale and fluffy, about 1 minute.

In a medium heavy saucepan, combine the water and cream and bring to a boil over medium heat. Remove the pan from the heat and whisk about half of the hot cream mixture into the yolk mixture in the saucepan. Cook over medium heat, whisking constantly until the mixture comes to a boil. Continue to boil, whisking for 1 minute. Remove the pan from the heat and whisk in the chocolate until completely melted.

Pass the filling through a fine-mesh sieve into a small bowl. Stir in the vanilla. Cover the surface of the pudding with plastic wrap and refrigerate for at least 2 hours, until chilled. I made mine the day before and left in the fridge overnight.

chocolate frosting
4 ounces unsweetened chocolate, coarsely chopped
11 tablespoon unsalted butter, softened
1 2/3 cups confectioners' sugar
2 teaspoon pure vanilla extract


Place the chocolate in a double broiler. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool until tepid.

In the bowl of an electric mixer, using the paddle attachment, beat the butter a medium speed until creamy, about 1 minute. Add the confectioners' sugar and beat at medium-high speed for 2 minutes, scraping the side down as necessary. Beat in the vanilla extract and melted chocolate, then beat until well blended and creamy, about 1 minute.


assemble the cake
Using a long serrated knife, cut each cake layer in half horizontally, to make 4 layers. Reserve one layer. Place another layer, cut side up, on a serving plate. Whisk the chilled filling until smooth. Using a small offset spatula, spread half the filling over the the layer. Top with another cake layer and spread it with the remaining filling. Top with a third cake layer, smooth side up.

Break half the reserved cake layer into large pieces and place in the bowl of a food processor. Pulse a few times until the cake becomes fine crumbs and set aside. (the last half of the cake is for you to snake on).

Using a narrow metal spatula, frost the top and sides of the cake with the frosting. Pat a generous amount of cake crumbs onto the sides of the cake, pressing them lightly into the frosting. Sprinkle the remaining crumbs over the top of the cake. Serve at room temperature or slightly chilled.

Store finished cake loosely covered in the refrigerator for up to 2 days.

Lentil Veggie Salad

Every summer I find myself in a particular rhythm; one I wish would never end. A rhythm that has me feeling free and laid back in shorts or skirts and t-shirts every day. A refreshment filled with ice in one hand and ripe juicy fruit in the other. Evening walks, long casual bike rides, trips to the ocean or mountains. I am truly a Summer time gal.

Living in the NW makes Summer time especially sweet. If you live here, or have ever visited, then you know that a 76˚F day with very low to none humidity and a slight breeze are the norm. You also know that it takes forever for it to arrive and that its time is always shorter than expected; lasting to the end of September if we're lucky, before cool and crisp Fall days are upon us.

What also makes it sweet is the bounty of fresh and local produce. Even though the first of our strawberries and asparagus come usually a month after all you Californians and southerners get yours, they still come. By August we've practically caught up to you and have more Summer squash, berries, peaches, greens, peppers, tomatoes, cherries, beans, and corn growing so quickly we wonder what we're going to do with it all, but it finds its place.

It's hard for me to understand why people are still buying produce from the grocery store, especially in the Summer. I know there is a slight convince to stores being open every day for that quick stop, but even if you planned to buy just one thing from a local farmer this week, I'd guarantee you'd be hooked and go back the next week for more. Beside, many times you can go directly to a farm and pick up produce and they are usually open through the week. Recently Kelsey and Shaun over at Happyolks posted many great reasons for supporting local food, I'd suggest you read it.

Last week before we headed to the mountains, I made this salad from a bunch of odds and ends I had left from a recent market purchase. August is truly a month for experimentation, you really can't go to wrong when things are so fresh! I also had a hard time finding a name for the salad. Even though there are potatoes in it, I hesitate to call it a "potato" salad because there is equal parts patty pan squash, lentils and curly endive too. So lentil veggie salad is all I could come up with; not exciting, but definitely tasty.

Lentil Veggie Salad
serves 4-6

1/2 cup dry lentils, rinsed and sorted (I used French green lentils or Le Puy)
1 lb fingerling potatoes
2 patty pan squash, diced
2 T rice vinegar
1 T Dijon mustard
1 tsp. sea salt
3/4 tsp. pepper
2T chives
2T basil
2T parsley
1/4 cup olive oil
3-4 cups curly endive, chopped

Place the lentils in a small saucepan and cover with water about 2-3 inches. Bring to a boil and simmer for 15-20 minutes. When they are finished they should be tender, but not mushy or falling apart. Remove from heat and drain the remaining liquid, set aside and allow to cool a bit.

While the lentils are cooking, place the potatoes into another saucepan and cover with cool water. Bring to a rapid boil, then lower the heat so a gentle boil. Cook just until a knife can be inserted easily, but that they are not falling apart, about 15 minutes depending on the size of your potatoes. Drain and let cool a bit before dicing into bite sized pieces.

While everything is cooking, prepare the dressing. Place the vinegar, mustard, salt, pepper, and fresh herbs into a small glass jar and give it a good shake. Add the olive oil and give another shake.

Place the cooked lentils, potatoes, and patty pan squash into a large bowl. Pour over the dressing and give everything a good toss. Add in the curly endive and toss once more so everything is incorporated. Serve at room temperature or chilled. Store tightly covered in the fridge for 2-3 days.

Peach Maple Bundt Cake

Yesterday marked a very special day. One year ago I married the man who has been my best friend for the last eight years. We spent a long weekend in one of our favorite places to be. Paradise on Mt. Rainier.

His family has a little cabin nestled among the tall trees with a creek running through the back. It was a perfect weekend with sunny blue skies and temperatures in the upper 70's. We spent our time hiking, reading, relaxing, talking about things other than work. I love these times we spend in the outdoors. For me it means I get a chance to unplug and rejuvenate my mind and body. I am so very thankful that I have found a man I can enjoy these times with and who enjoys our outdoor activities just as much as I do.

Our actual wedding day included about a dozen beautiful homemade bundt cakes to serve our guests, ranging in flavors from raspberry and chocolate, to root beer and cinnamon and everything in between. I couldn't see having a traditional wedding cake when I never was much of a cake lover. Plus the pattern of each cake was unique and beautiful in a very rustic way. I think it only made sense for me to want to make another bundt cake to celebrate our first year together. And in a way, maybe this will be a new sweet little tradition of ours.

Peaches are all I could think about when deciding on the flavor of cake I wanted to bake. I wanted it to be moist, with a delicate crumb, not very sweet, but with lovely juicy peaches dripping out the side. What I made was actually very close to that. I've written the recipe below as I made it, but the only major change I would make to this cake is actually stirring in small peaces of peach into the batter rather than layering them. I think it effected the rise a little bit more than I anticipated. Other than that this cake is super moist and only very slightly sweet. If you want a sweeter cake I would suggest making a simple glaze and adding it to the top after the cake has cooled. I sprinkled on a little bit of raw sugar plus a few flowers to make it prettier.


Peach Maple Bundt Cake
serves 10-12

2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoon unsalted butter, softened
1 1/2 cups peach puree, about 2 large ripe peaches, plus 1 peach cut into 1/4-inch slices
2 tablespoons flax meal mixed with 6 tablespoons water or 2 eggs
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup plain yogurt

Preheat oven to 350˚F. Butter a 10-inch Bundt pan, dust with flour and tap out excess.

Whisk together the flour, baking powder, baking soda, and salt, set aside.

Beat the butter until fluffy. Add flax meal mixture (or eggs if using), beating well. Beat in the peach puree, maple syrup and vanilla.

Pour the flour mixture into the butter mixture in three additions alternating with the yogurt, beating until just combined after each addition.

Pour 1/2 the batter into prepared pan. Place a layer of peach slices down then cover with remaining batter, smoothing over the top.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes. Let cool in pan upside down on a wire rack for 15 minutes. If it hasn't already pulled out from the Bundt pan, carefully remove and cool completely on wire rack before slicing and serving.

Serve with fresh whipped cream, vanilla ice cream, or by itself. Store covered tightly for 2-3 days.